HOW TO REPLACE EGGS
The replacement of eggs in the preparation of the most varied recipes, whether sweet or savory, can be carried out for ethical reasons, such as the choice to embrace a vegan diet, or for reasons of food intolerances, if you want to follow a diet low-calorie, or simply if at that time we do not have the eggs at home to make the desired recipe.
Replacing eggs in recipes might seem like a difficult task since in addition to giving more flavor to the preparations, eggs perform the important function of binding the ingredients together and also act as a leavening agent, but in reality we will see how it is possible to replace them quite simply.
In some well-stocked supermarkets you can also find "egg replicants", or no-eggs, designed for vegans or egg intolerant, which can also be reproduced at home by mixing:
1 teaspoon of yeast, ½ teaspoon of baking soda, 2 tablespoons of flour and 2 tablespoons of water, or .....
1 tablespoon of flour mixed with one of water, or ..... 2 tablespoons of starch and 2 of water, or again ....
You can also prepare a ready-to-use jar by mixing 1 cup of starch, ¾ cup of tapioca flour and 2 teaspoons of yeast.
When a recipe calls for brushing the surface of baked goods with eggs, you can alternatively use milk (even soy if you are vegan or lactose intolerant) or a mixture of water and malt.
Some recipes do not necessarily include eggs to facilitate rising, as is the case with American pancakes. In these cases it is possible to replace each egg with a tablespoon of water. If in doubt, for safety you can add a pinch of instant yeast to the dough (or self-raising flour or 3/4 teaspoon of baking soda combined with a spoonful of apple cider vinegar).
This, of course, within certain limits, as in the recipes in which 3 or more eggs are provided, any mixture we use as a substitute will not guarantee the same result.
Cakes, plumcakes and muffins:
In these cases it is possible to replace each egg with a tablespoon of water. If in doubt, for safety you can add a pinch of instant yeast to the dough (or self-raising flour or 3/4 teaspoon of baking soda combined with a spoonful of apple cider vinegar).
The use of half a mashed banana is particularly suitable to replace eggs, which has binding properties and leaves the dough moist. Alternatively, ¼ cup of apple or plum or even pureed avocado with the addition of a teaspoon of yeast are fine in sweet preparations. In case of substitution with fruit, however, you may have a slight difference in taste.
If you are not afraid to be daring, you could also consider using flaxseed gel, of which use a spoonful for each egg removed. You can prepare it at home by finely chopping a tablespoon of flax seeds, then diluting it with a glass of water. Let it sit until the gel forms.
Creams, spoon desserts, biscuits and shortcrust pastry.
If you need the egg to thicken your preparation, you can add 1 teaspoon or 1 tablespoon (depending on the desired density and the quantity of the mixture) of potato starch, rice flour or corn starch while cooking, and then increase the liquid part until a new balance is found between the ingredients. The same goes for the crépes.
Flax seeds 1 tablespoon + 3 of water = egg
1 tablespoon chickpea flour + 3 of water = egg
Agar Agar 1 tablespoon + 1 of water = egg
1/2 mashed ripe banana = egg
Apple pulp 60 ml = egg
3 tablespoons peanut butter = egg